Low Sodium Banh Mi Sandwich
Discover the bold flavors of this Low Sodium Banh Mi Sandwich, a healthier take on the classic Vietnamese favorite! Crafted with tender, shredded chicken simmered in low sodium chicken broth and infused with a zesty marinade of rice vinegar, honey, and garlic, this sandwich delivers vibrant taste without the extra salt. Fresh, crisp vegetables like cucumbers, carrots, and radishes add crunch, while cilantro and optional jalapeño provide a refreshing kick. A light spread of no-salt-added mayonnaise and a crisp French baguette bring it all together for an irresistibly satisfying meal. Perfect for anyone looking to enjoy the iconic banh mi with a heart-smart twist, this easy recipe is ready in just 35 minutes and serves up to four.
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Recipe Information
Ingredients
- 1 loaf French baguette
- 2 pieces Chicken breast
- 1 cup Low sodium chicken broth
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Low sodium soy sauce
- 2 cloves Garlic, minced
- 0.5 Cucumber, sliced
- 0.5 cup Carrots, shredded
- 4 Radishes, thinly sliced
- 3 tablespoons No salt added mayonnaise
- 0.25 cup Fresh cilantro
- 1 Jalapeño, sliced (optional)
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, add chicken breasts and pour the low sodium chicken broth over them. Bring to a simmer over medium heat and cook for approximately 10-12 minutes or until fully cooked and tender.
Remove chicken from broth and allow it to cool slightly. Shred chicken using two forks and set aside.
In a small bowl, combine rice vinegar, honey, low sodium soy sauce, minced garlic, and black pepper. Stir well to create a marinade.
Toss the shredded chicken with half of the marinade and let sit for at least 10 minutes to absorb flavors.
While the chicken is marinating, slice the baguette into four equal portions. Then, slice each portion lengthwise to open, but not fully separate.
Spread a thin layer of no salt added mayonnaise on the inside of each baguette piece.
Divide the marinated shredded chicken evenly among the baguette pieces, layering it on the bottom half.
Top the chicken with sliced cucumber, shredded carrots, radishes, fresh cilantro, and sliced jalapeño if using.
Drizzle remaining marinade over the vegetables for added flavor.
Close the sandwiches, gently pressing down, and serve immediately.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 36.1 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
